Saucy Baked Egg

(Breakfast)

¼ cup bottled tomato paste sauce

1 large egg

salt & pepper

¼ tsp. olive oil

½ tsp. grated parmesan cheese

¼ tsp. chopped parsley leaves

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1. Spread pasta sauce in the bottom of microwave safe ramkin or 6-oz. custard cup. Break egg on top of sauce. Prick yolk twice with tip of sharp knife.

2. Sprinkle salt & pepper over yolk. Top with olive oil and Parmesan cheese.

3. Cover loosely with paper towel. Microwave on 100% power for 1 ½ minutes, or until desired texture with no runny whites, turning at least once during cooking. Remove from oven; sprinkle with parsley.

Saucy Asparagus

(Veggies)

1 can (10 ¾ oz. ) new cream of mushroom soup

2 pkg. (10 oz. each) frozen asparagus cuts

2 tbsp. milk

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1. in a 2-qt.saucepan over medium heat, combine soup and milk; heat to a boiling, stirring often.

2. add asparagus. Cover; cook over low heat for 10 minutes or until asparagus is tender; stirring occasionally. Serve with grated Parmesan cheese if desired.

Cheddar Potatoes

1 can (10 ¾ oz.) cream of mushroom soup

½ tsp. paprika

½ tsp. pepper

4 medium baking potatoes cut into ¼" slices (about 4 cups)

1 cup shredded cheddar cheese

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1. In a small bowl, combine soup, paprika and pepper.

2. In a greased 2-qt. oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese.

3. Cover with foil; bake at 400° for 45 minutes. Uncover; bake 10 minutes or until potatoes are fork tender.

Zucchini a la Parmesan

1 lb. zucchini, cut into ¼ -inch thick slices

8 oz. fresh mushrooms, sliced

½ cup fat-free chicken broth

1 tbsp. minced garlic in glass jar

½ tsp. lemon pepper seasoning

¼ cup grated parmesan cheese

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Spray a 1-inch non stick skillet with cooking spray

Combine zucchini, mushrooms, broth, garlic & lemon pepper in the skillet.

Cover skillet & cook over high heat for 5 minutes, stirring occasionally.

Remove the skillet from heat and sprinkle the cheese on top; cover skillet and let stand for 1 minute.

Serve hot!

Tyson Grilled & Ready Lemon Chicken

Ingredients:

4 Tyson Grilled & Ready Chicken breast Fillets (frozen)

1 tbsp. Olive oil

½ cup chicken broth

2 tbsp. lemon juice

1 tsp. minced garlic

1 tsp. dried basil leaves

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Directions:

In a microwave safe dish, combine all ingredients except chicken breasts. Add chicken breasts, spooning sauce on top. Follow microwave directions on grilled and ready pkg. to heat.

Serve over angel hair pasta tossed with sautéed garlic, parsley and olive oil.

Serve with leftover sauce. Serves 4

Summer Rice Salad

2 medium tomatoes

1 small cucumber, seeded and chopped

2 green onions, chopped

3 cups cooked rice (I cup uncooked)

½ to ¾ cup Italian salad dressing

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In a medium bowl combine all ingredients, using ½ cup dressing, mix well. Cover and refrigerate to mix flavors. If desired stir in an additional ¼ cup dressing before serving.

Sugar Cookies

2 ¼ cups flour

1 ½ cups powdered sugar

1 cup applesauce

2 egg whites

1 ½ tsp. baking soda

1 tsp. cream of tartar

1 ½ tsp. almond extract

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Preheat oven to 375°.

Spray cookie sheet with spray

Combine flour, sugar, applesauce, egg whites, baking soda tartar & almond extract in a medium bowl; mix well.

Drop by rounded tsp. onto prepared cookie sheet; flatten each piece of dough with your hands.

Sprinkle with colored sugar before baking.

Bake for 7-8 minutes or until golden brown.

Over the Border Shrimp Enchiladas

1 medium onion, chopped

2 tbsp. olive oil

¾ lb. uncooked medium shrimp, peeled& deveined

1 can (4 oz.) chopped green chilies

½ tsp. chili powder

¼ tsp. salt

¼ tsp. ground cumin

¼ tsp. pepper

1 pkg. (8 oz.) cream cheese, cubed

8 flour tortillas (8 inches) warmed

1 ½ cups chunky salsa

1 ½ cups (6 oz.) shredded Monterey Jack cheese

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In a large skillet, saute onion in oil until tender. Add the shrimp, green chilies, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted.

Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in greased 13x9 in. baking dish. Pour salsa over the top; sprinkle with cheese.

Bake, uncovered at 350° for 20-25 minutes or until heated through.

Sizzlin’ Skillet baked Chicken

Ingredients:

2 tbsp. Mrs. Dash Original Blend

4 boneless skinless chicken breasts

1 tbsp. olive oil

2 garlic cloves, slivered

¼ red onion, sliced

Cooking spray

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Directions:

1. Preheat oven to 350°.

2. Brush chicken breasts with olive oil & Mrs. Dash seasoning. Set aside.

3. Add onions and garlic to an 8-9 inch skillet. Place chicken on top of vegetables. Cover lightly with foil and place in oven. Cook 15 minutes.

4. Increase heat 375°. Uncover skillet and turn chicken. Cook 10 minutes.

5. Remove and cover lightly with foil. Rest 5 minutes before serving.

Sweet & Spicy Jerk Ribs

(Crockpot)

2 racks pork baby back ribs (about 4 ½ lbs)

3 Tbsp. olive oil

cup Caribbean jerk seasoning

3 cups honey barbecue sauce

3 Tbsp. apricot preserves

2 Tbsp. honey

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Cut ribs into serving-size pieces; brush with oil and rub with the jerk seasoning. Place in a 5 or 6 qt. slow cooker. Combine the remaining ingredients; pour over ribs.

Cover and cook on low for 6-8 hours or until meat is tender. Skim fat from sauce before serving.

Spinach Balls

2 (10 oz) pkg. frozen spinach, thawed & drained

1 (6 oz) pkg. stuffing mix w/ seasoning

1 ½ cup egg beaters

¾ cup melted butter

1 onion, chopped

¼ cup grated parmesan cheese

1 tsp. garlic powder

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Mix spinach and stuffing together in a large bowl.

Mix egg beaters, butter, onions, cheese & garlic powder together in a separate bowl.

Stir the egg mixture into the spinach mixture , cover and chill in the fridge for about 1 hour.

When ready to cook, preheat oven to 350°.

Shape into balls; arrange the balls on baking sheet with cooking spray making sure that they don’t touch.

Bake for 20 minutes…

Parmesan Baked Chicken Breasts

Ingredients:

1/3 cup(s) bread crumbs, Italian-style

1/4 cup(s) cheese, Parmesan, grated

1/4 teaspoon pepper, black

2 clove(s) garlic, pressed

2 tablespoon oil, olive

24 ounce(s) chicken breast halves, 4 (6-oz) skinless, boneless breasts

cooking spray

1/2 cup(s) spaghetti sauce, fire-roasted tomato-and-garlic pasta sauce (such as Classico), warmed

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Preparation:

1. Preheat oven to 425°.

2. Heat a large baking sheet in oven for 5 minutes.

3. Combine first 3 ingredients in a shallow dish.

4. Place garlic and oil in a small glass bowl, and microwave at HIGH 30 seconds or until warm and fragrant.

5. Dip chicken in garlic oil; dredge in breadcrumb mixture. Coat preheated baking sheet with cooking spray, and place chicken on pan. Coat chicken with cooking spray.

6. Bake at 425° for 25 minutes or until done and golden. Serve with pasta sauce.

Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons pasta sauce).

Lavender Cookies

1/2 cup unsalted butter

1 cup sugar

2 eggs

1/2 teaspoon vanilla extract

1/2 teaspoon dried lavender blossoms, finely chopped

1 1/2 cups all-purpose flour

2 teaspoons baking powder

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Preheat oven to 375F. In a med. bowl, cream butter and sugar until light

and fluffy. Beat in the eggs, vanilla, and lavender: mix well. Combine

the flour and baking powder and add to the lavender mixture. Stir until

well blended. Drop by teaspoons onto an ungreased cookie sheet and bake

eight to 10 minutes or until lightly browned on the edges. Let cookies

cool.

By Maggie Calhoun

Grape-Nut Cookies

Ingredients:

½ cup softened butter

½ cup firmly packed dark brown sugar

½ cup sugar

3 tbsp. honey

2 eggs

2 tsp. vanilla

1 tsp. baking soda

¼ tsp. salt

2 cups rolled oats

1 cup flour

1 cup Grape-Nuts Cereal

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Directions:

Preheat oven to 350°.

Beat butter and sugar in large bowl with electric mixer on medium speed until smooth. Add honey, eggs, vanilla; mix well.

Add baking soda, salt, rolled oats, flour, and grape-nuts. Combine until just mixed.

Drop rounded tbsp. of dough, 2 inches apart onto lined or greased cookie sheets. Bake for 10-14 minutes or until golden brown.

Cool 2-3 minutes; remove from baking sheets. Cool completely on wire racks.

Makes about 4 ½ dozen cookies!

Garlic & Herb Lemon Chicken

Ingredients:

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¼ cup flour

1 tbsp. garlic and herb seasoning

2 tbsp. oil

1 cup chicken broth

1 tbsp. lemon juice

1 tbsp. chopped fresh parsley

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Directions:

- Mix flour and seasoning in shallow dish. Reserve 1 tbsp. Moisten chicken lightly with water. Coat evenly with remaining flour mixture.

- Heat oil in large nonstick skillet on medium heat. Add ½ of the chicken ; cook 3 minutes per side or until golden brown. Repeat with remaining chicken, adding additional oil if needed. Remove chicken from skillet, keep warm.

-Mix broth, lemon juice and reserved flour mixture. Add to skillet; bring to a boil, stirring to release browned bits in skillet. Stirring frequently, cook 5 minutes or until sauce is slightly thickened. Spoon over chicken. Sprinkle with parsley.

Garlic Shrimp with Angel Air

Ingredients:

12 oz. angel hair pasta

2 ½ tbsp. butter

2 tbsp. olive oil

2 cloves garlic, finely chopped

1 lb. peeled, deveined large shrimp, thawed if frozen

1 tbsp. grated lemon zest

¼ tsp. crushed red pepper

Salt

¼ cup fresh lemon juice

½ cup fresh parsley, chopped

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Directions:

1. Cook the pasta according to pkg. directions. Reserve 1 cup of the pasta water. Drain pasta and return it to the pot.

2. Meanwhile, heat 2 tbsp. of the butter and the oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute.

3. Add shrimp, lemon zest, crushed red pepper and ½ tsp. salt and cook, stirring occasionally, until shrimp are opaque throughout, 3-5 minutes; stir in the lemon juice.

4. Toss the pasta with the parsley, remaining ½ tbsp. butter and ½ cup of the reserved pasta water (adding more if pasta seems dry.

Fresh Broccoli Salad

1/3 cup miracle whip free

1/3 cup fat-free French salad dressing

1 large head fresh broccoli, cut into bite size pieces.

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Combine miracle whip and dressing in a small bowl.

Pour mixture over broccoli in a separate bowl; stir until broccoli is well coated with the dressing.

Serve chilled; so put in fridge for 30-45 minutes before serving.

Polvorones (Crumb Cookies)

Ingredients:

1 cup butter

½ cup powdered sugar

2 ¼ cups flour

¼ tsp. salt

1 tsp. vanilla

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Directions:

1. Cream butter & sugar in a medium-size bowl.

2. Add flour, salt & vanilla and work mixture into a moderately thick dough. Cover and chill dough for 2 hours.

3. Shape dough into balls approximately ½ inch in diameter.

4. Bake cookies on a greased baking sheet in a 400° for 15-20 minutes or until cookies are lightly browned.

5. Roll baked cookies in powdered sugar while still warm.

Lamb Shanks with Garlic & Herbs

Ingredients:

6 (1 pound lamb shanks)

1 tsp. salt

½ tsp. pepper

10 garlic cloves, peeled

1 tsp. dried rosemary

1 tsp. dried thyme

1 large onion, chopped (1 cup)

¼ cup dry white wine

½ cup diced tomatoes in juice

1 (14 ½ oz.) beef broth

3 tbsp. thicken Thin

¼ cup chopped fresh parsley

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Directions:

1. Season lamb with salt and pepper; arrange in a 4 ½ quart or larger crock pot with meaty sides down. Add garlic, rosemary, thyme, onion, wine, tomatoes and broth. The bone end of the shanks should be exposed slightly above the liquid. Cover and cook until lamb is very tender; about 8-9 hours on low or about 5 hours on High.

2. Transfer lamb to a serving platter and cover. Remove and discard herb sprigs; remove garlic and mash with a fork; then return to broth and whisk in thickener until smooth. Pour over lamb. Serve, sprinkled with parsley.

Citrus Grilled Salmon

Ingredients:

2 tbsp. Mrs. Dash Lemon Pepper Blend

4 (4 oz.) Salmon fillets

4 slices of lemon

4 slices of orange

2 tbsp. white wine

Cooking spray

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Directions:

Preheat oven to 375°.

Spray a 9´9x2 inch pan with cooking spray.

Lay fish in pan. Coat each fillet with Mrs. Dash.

Alternate slices of lemon and orange on top of fish.

Sprinkle with wine.

Place in oven for 5 minutes. Lower heat to 325° and continue to cook for 5 minutes.

Let it rest for 3-4 minutes before serving.

Chicken Marbella

Ingredients:

½ cup white wine

2 tbsp. brown sugar

1 ½ tsp. dried oregano

3 tbsp. red wine vinegar

Salt/Pepper

6 cloves garlic, smashed

1 tbsp. capers

½ cup prunes

1/3 cup pitted green olives

4 small chicken legs, split (4 drumsticks, 4 thighs) skin removed

¼ cup fresh parsley

1 cup long-grain white rice

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Directions:

1. In a slow cooker, whisk together wine, brown sugar, oregano, 2 tbsp. vinegar and ¼ tsp. each salt/pepper. Add garlic, capers, prunes and olives and mix to combine.

2. Add chicken, nestling it among the olives and prunes. Cover and cook until meat is tender and cooked through, on high 3-4 hours; gently stir in the remaining tbsp. vinegar and parsley.

3. 30 minutes before serving, cook the rice according to pkg. directions. Serve the chicken, prunes, olives and cooking liquid over the rice.

Chicken Continental

2/3 cup uncooked brown rice

2 tbsp. plus 2 tsp. cornstarch, divided

¼ tsp. garlic-herb seasoning blend

4 boneless skinless chicken breast halves (5 oz. each)

1 tbsp. olive oil

¾ lb. sliced fresh mushrooms

6 green onions, thinly sliced

¼ cup balsamic vinegar

2 garlic cloves, minced

1 tbsp. capers, drained

¾ cup reduced-sodium chicken broth

1 bay leaf

¼ tsp. dried thyme

2 tsp. cold water

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Cook rice according to package directions. In a small bowl, combine 2 tbsp. cornstarch and the seasoning blend; sprinkle over chicken on both sides.

In a large skillet over medium heat, brown chicken in oil.

Remove and keep warm. Add mushrooms and onions to the pan; cook and stir for 3 minutes. Add vinegar, garlic and capers; cook and stir 2 minutes longer.

Return chicken to the pan: carefully add the broth, bay leaf and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 170°.

Combine the remaining cornstarch with the water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Serve chicken and mushrooms with rice.

Serve: Cook 1 -½ fresh green beans in chicken bouillon-flavored water until crisp-tender; drain. Toss with 2 tbsp. butter and ¾ tsp. basil.

Avocado & Goat Cheese Omelet

Ingredients:

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Cooking spray

1 cup egg substitute

Salt & Pepper

2/3 cup baby spinach leaves

½ avocado, cut into cubes

3 oz. crumbled goat cheese

Directions:

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1. Coat a non-stick skillet with cooking spray and heat over medium. Pour in egg substitute and season with salt and pepper. Cook for about 1 minute or until bottom layer just begins to set.

2. Lift the edges of the egg substitute with a heat-proofed rubber spatula and tilt skillet so any remaining uncooked liquid runs to the bottom.

3. Cover half the egg substitute with spinach leaves, avocado cubes, and goat cheese crumbles. Fold the other half over filling and cook for 1-2 minutes more until egg is just set. Carefully slide onto a plate, cut in half and serve.

Almond Rice Pilaf

Brown ¾ cup chopped onion and ½ cup slivered almonds in 1 tbsp. butter. Add 2 cups chicken broth; bring to a boil. Stir in 2 cups uncooked instant rice.

Cover; remove from heat; let stand for 5 minutes.